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Lemon-Thyme Pound Cake


Here's a deliciously moist pound cake for you to try with some of your summer fresh herbs.

2/3 cup salted butter, softened
1 1/3 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon extract
3 eggs
2/3 cups buttermilk
2 1/4 cups cake flour
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon baking powder

Lemon Glaze:
1 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar on high speed for 2-3 minutes. Add lemon juice and lemon extract, and then add eggs, one at a time, beating well between each. 

In a small bowl, combine flour, thyme, salt, and baking powder. Add to creamed mixture alternately with buttermilk, until mixed well. Pour into a greased 9x5" loaf pan. Bake for 80-90 minutes until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan. Cool on wire rack. Cover with Lemon Glaze. Garnish with sprigs of fresh thyme. Makes 1 loaf.

To make Lemon Glaze, in small bowl, whisk together powdered sugar, milk, and lemon juice. Pour over warm bread. 
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